Balsamic Vinegar.

Back where I come from, balsamic vinegar is as much a beverage as a salad dressing. We can’t get enough of it—on veggies, on fruits, in a shot glass—we’re not picky. But don’t think that all balsamic vinegars are created equally delightful. They aren’t. While we’d all love to sit around swilling a nice 18-year aged balsamic vinegar, our pocketbooks constrain us to more economical daily varieties. And for the sauce that was just made to sweeten your everyday salad, Kirkland’s balsamic from Costco is simply the best.

I am delighted by this vinegar for three important reasons: one, it comes in a nice big bottle so it lasts a long time even for those who use it excessively (you know, me); two, the flavor and texture are superior—it’s tangy and rich and dark and thick and NO CARAMEL COLOR ADDED (an ingredient that should never be in balsamic vinegar anyway, I’m talking to you, Trader Joe’s), and d) it’s a great value. ‘Value’ is never the highest value in delightful things, but in this case it can certainly be listed as a contributing factor.

I am going through my mental index file of all the foods I eat and I don’t think there is one thing I wouldn’t love to add this vinegar to—morning oat bran included. I haven’t tried it, but maybe I will.

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4 thoughts on “Balsamic Vinegar.

  1. I totally agree! I have found that it is a great rescue for cooking experiments gone bad. I have put it on soup, pasta or really any dish that didn’t turn out as well as I planned, and it makes it instantly better.

  2. Pingback: Scapes. | The Delighted Life

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